Wildfood.info

by **suffolk** » September 24th, 2018, 10:21 am

Hi ... I have loads of grapes and plan to make some jelly ... I was intending to use this recipe

https://www.bbcgoodfood.com/recipes/260 ... mary-jelly

However, having read the comments, and bearing in mind that I have loads more grapes than the recipe amount, I'm thinking about

omitting the red wine and adding a good slosh of balsamic to give that bit of zing .... we usually use the jelly as a savoury with cheese or as an addition to gravies and sauces.

What do you think?

If you think it's a good idea ... at what stage of the recipe would you add the balsamic?

Would you still add the lemon juice and zest?

Thanks

by **karadekoolaid** » September 25th, 2018, 10:27 am

I´d go for it.
When I was busy making chutneys, etc. all day long, I came up with a Balsamic Vinegar Jelly:
1 lt balsamic vinegar
600 gms sugar
200 gms grapes
3 tbsps pectin

I reduced the balsamic a little and blitzed the grapes in a blender. Then I just chucked everything into a pot and cooked it at high temperature for about 20 minutes - until the surface of the jelly became clear. Let it rest for 5 minutes, then bring it back to the boil, add the pectin and boil fast for two minutes.